I launched into a flurry of activity to make sure the boys were taken care of and all the components for the segment got to the studio. Luckily I am blessed with very supportive family and friend and it all came together beautifully.
The host, Margaret Larson, and crew of New Day NW are wonderful to work with and since this was my second visit to the set I settled right in upon arriving backstage. During the segment I chatted with Margaret about non-candy Halloween treats and planing a healthy approach to holiday foods.
Navigating holiday eating is one of my favorite weight loss topics. In the two days before the show I jotted down lists of talking points hoping to throw out all sorts of inspiring sound bytes. Fortunately, Margaret really directed the flow of our conversation so all I had to do was answer her questions. This casual chit-chat prevented me from getting all worked up and excitedly spewing bullet points at the camera.
Bonus: I have a great outline for a future post. We also made one of my absolute favorite fall snacks, Sugar & Spice Popcorn (recipe below). I used the cooktop without incident and intervened just in time to save Margaret from burning her fingers with boiling hot sugar! High drama makes for good television.
Ready to see the segment? Play the video.
Looking for more Healthy Halloween tips? Here you go: Tricky Treats -- calorie free goodies that won't get you egged!
Coming soon! More Our Lady of Second Helpings on the small screen:
I am revisiting KCTS Cooks Just Desserts this Saturday! Watch me and about a dozen other Seattle area home cooks prepare desserts just in time for the holidays. The show airs live at 11 a.m. on KCTS 9. I'll be on third making Whiskey Pear Crisp. You can follow my day on the set via Instagram and Facebook. I'll share the details and video links here next week.
Sugar and Spice Popcorn
A sweet and crunchy snack inspired by the flavors of pumpkin pie and gingerbread. A perfect party nibble or fire side nosh.
Prep time: 10 minutes. Cooking time: 15 minutes. Yield: 7 servings, about 2 cups each.
12 to 14 cups air-popped popcorn (about 1/2 cup unpopped kernels)
- 2 tablespoons brown sugar
- 2 tablespoons vegetable oil
- 2 tablespoons honey
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon all spice
- 1/4 teaspoon cardamom, ground
- While kernels are popping into a large bowl, preheat oven to 325 degrees and line a baking sheet with parchment or a silicone baking mat.
- Scoop the popped corn on to the prepared baking sheet being careful to leave the unpopped kernels in the bowl. Spread in an even layer on the pan.
- Measure the spices into a small dish. Heat the oil, honey and brown sugar in a small sauce pan over medium heat use whisk to stir frequently. After about three to fou minutes the mixture should begin to bubble. Whisk in the spices and let cook an additional minute before drizzling the hot syrup over the popcorn. Use caution the syrup will be extremely hot.
- Use two large wooden spoons or spatulas to gently fluff the kernels to coat them with the syrup. Pat corn into an even layer and place pan into the hot oven for five minutes. After five minutes remove from the oven fluff the kernels and return to the oven for five additional minutes.
- Remove from the oven and gently fluff the popcorn as it cools to keep the pieces from sticking to each other.
- Store cooled popcorn in an air tight container. If the kernels go soft, arrange on a baking sheet in a shallow layer and toast in a 325 degree oven for about five minutes.
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